{"id":263,"date":"2014-01-27T21:47:08","date_gmt":"2014-01-27T21:47:08","guid":{"rendered":"http:\/\/www.downdogsaltydog.com\/?p=263"},"modified":"2014-01-29T21:02:08","modified_gmt":"2014-01-29T21:02:08","slug":"chicken-pot-pie","status":"publish","type":"post","link":"http:\/\/www.downdogsaltydog.com\/?p=263","title":{"rendered":"Chicken Pot Pie"},"content":{"rendered":"

\"IMG_0806\"<\/a><\/p>\n

It’s COLD<\/em>!\u00a0\u00a0And, when it’s really cold, sometimes you just need some real, comforting home food to warm you up from the inside out.\u00a0 We only make this dish about once a year, but my husband has been campaigning for it lately.\u00a0 He makes the crust and I make the filling.\u00a0 Can’t ask for a better deal!<\/p>\n

To begin:\u00a0 stew a chicken<\/p>\n

I do this in the slow cooker.\u00a0 In the morning, I place 1\/4 onion, 3 cloves garlic, 1\/2 lemon and 1 cup filtered water\u00a0in the slow cooker.\u00a0 Add a rinsed, clean chicken.\u00a0 Salt and pepper go on top.\u00a0 Place the lid on tightly, turn the heat to high\u00a0and let it\u00a0go.\u00a0\u00a0In the afternoon, skin and bone the chicken.\u00a0 Filter the veggies out of the cooking liquid and keep the broth!\u00a0 You won’t use it all in this dish but, it will be fantastic in soup or any recipe calling for chicken broth.<\/p>\n

Once the chicken meat is set aside, begin preparing the filling.\u00a0 OH MY GOSH!\u00a0 You’re going to need a crust.\u00a0 See?\u00a0 That’s where teamwork comes in.\u00a0 My hubby makes the holiday pies and any pie crusting that goes on comes from him.\u00a0 Here’s an excellent resource on the process he uses and the recipe he uses from Cooks Illustrated:<\/p>\n

http:\/\/food52.com\/recipes\/24966-cook-s-illustrated-foolproof-pie-crust<\/a><\/p>\n

NOTE: This recipe makes 1 crust\u00a0– for a double crust, double the recipe.\u00a0 You will need to double for chicken pot pie.<\/p>\n

It’s now the only pie crust he makes.\u00a0 Perfect for sweet or savory dishes.\u00a0 So, get\u00a0*someone* to do the crust and give it time to chill for a couple of hours in the fridge before assembly.<\/p>\n

Back to the filling:<\/p>\n

6-7 white, button mushrooms, diced small<\/p>\n

1 cup thin sliced celery<\/p>\n

1 cup carrot “squares”\u00a0 – he who makes the crust insists they must be squares like the bought ones he *used* to eat – suit yourself and your eaters<\/p>\n

Now, this is chicken pot pie.\u00a0 Use rendered chicken fat if you have it.\u00a0 Don’t skimp!\u00a0 I use about 2 Tbsp.\u00a0 Heat the pan, add the fat, S&P\u00a0and cook all the veggies til tender.\u00a0 It will take 10-15 minutes on medium low heat.\u00a0 They don’t need to brown\u00a0and they should not be crunchy in this dish.\u00a0 Once the veggies are perfect, make a roux.\u00a0 To the tender veggies, add 2 Tbsp. flour.\u00a0 Cook and stir for 1-2 minutes.\u00a0 Then, using your saved chicken broth (about 1 cup) turn the filling into pure decadence.\u00a0\u00a0Stir to combat lumpage!\u00a0 Add in about 1 1\/2 cups chopped chicken.\u00a0 Stir to combine and let the whole mess of loveliness come to simmer.\u00a0 Now, add in 3\/4 cup frozen peas.\u00a0 Turn the heat off and spoon in 1\/2 cup\u00a0full fat plain\u00a0Greek yogurt.\u00a0\u00a0Taste it.\u00a0 Oh yeah.\u00a0 Correct seasonings, if needed.<\/p>\n

Roll out the bottom crust and place into pie pan.\u00a0\u00a0Pour in the filling.\u00a0 Top with remaining crust, cutting some vent holes.\u00a0 Into a 425 degree preheated oven it goes!\u00a0 Let it cook for about 10 minutes then lower the heat in the oven to 400 and cook another 30 minutes or until beautifully golden.\u00a0 Now, here’s the hard part, it should set for about 10 minutes before you slice into it.\u00a0 If you can hold off, good for you!\u00a0 It will pull up all the liquids and make perfect slices.\u00a0 Either way, enjoy!\u00a0\u00a0 \"IMG_0808\"<\/a><\/p>\n

We certainly did!\u00a0 :0<\/p>\n

As you can see, we only have finish pics of this dish.\u00a0 I’ll do better next time!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

It’s COLD!\u00a0\u00a0And, when it’s really cold, sometimes you just need some real, comforting home food to warm you up from the inside out.\u00a0 We only make this dish about once a year, but my husband has been campaigning for it lately.\u00a0 He makes the crust and I make the filling.\u00a0 Can’t ask for a better […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[22],"class_list":["post-263","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-decadent"],"_links":{"self":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts\/263","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=263"}],"version-history":[{"count":4,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts\/263\/revisions"}],"predecessor-version":[{"id":269,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts\/263\/revisions\/269"}],"wp:attachment":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=263"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=263"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}